Miso Butter Corn

Name: Miso Butter Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian fusion
Ingredients: 30 g (2 tbsp) unsalted butter, softened; 1½ tbsp white miso, shiro miso; 200 g (7 oz) streaky bacon, chopped into 1 cm / 1/2-inch pieces; 3 cups corn kernels, preferably freshly cut from 3–4 corn cobs; frozen and thawed also works; 2 cloves garlic, finely minced; 2 tbsp cooking sake, optional; substitute mirin or dry sherry; ⅛ tsp white pepper, black pepper can be substituted; 1 cup green onion, sliced into 0.5 cm / 0.2-inch pieces

Sautéed corn with browned bacon and green onion in a pan. — Miso butter corn with bacon and green onion.

Sweet corn and golden bacon are tossed with savory miso butter for a quick, flavor-packed side dish.

By Cookin' KitchenOctober 13, 2026Updated October 19, 2026

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Total: 20 minutes
Servings: 4 servings

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4

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Recipe

Miso Butter Corn

Sweet corn and golden bacon are tossed with savory miso butter for a quick, flavor-packed side dish.

Cookin' · https://cookin.club/recipes/miso-butter-corn

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

Miso butter

30 g (2 tbsp) unsalted butter, softened
1½ tbsp white miso, shiro miso

Corn

200 g (7 oz) streaky bacon, chopped into 1 cm / 1/2-inch pieces
3 cups corn kernels, preferably freshly cut from 3–4 corn cobs; frozen and thawed also works
2 cloves garlic, finely minced
2 tbsp cooking sake, optional; substitute mirin or dry sherry
⅛ tsp white pepper, black pepper can be substituted
1 cup green onion, sliced into 0.5 cm / 0.2-inch pieces

Equipment

Small bowl
Large nonstick pan
Slotted spoon
Plate

Instructions

Step 1: Mix the butter and miso together in a small bowl until combined.
Step 2: Put the bacon in a large, unheated nonstick pan with no oil. Turn the stove to medium-high heat. As the pan heats, the bacon fat will begin to melt and cook the bacon. Cook for 3 to 4 minutes, until golden. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
Step 3: If there is less than 1 tablespoon of fat left in the pan, top it up with butter. Keeping the heat at medium-high, add the corn and stir only every minute or so to let it develop golden spots. Cook for about 5 minutes, until just cooked and sweet. Add the garlic and stir for another 30 seconds. Add the sake and stir until it evaporates, about 15 seconds.
Step 4: Turn off the stove. Add the miso butter and stir until melted. Add the pepper, bacon, and green onion, then toss until coated with sauce. Serve.
Step 5: Serve as a side dish, or in a corn taco with a fried egg and avocado.

Notes

Freshly cut corn sautés best. Frozen corn can be used from frozen and may need longer to cook; canned corn works, though it may not develop as many golden spots.

Leftovers keep for 3 to 4 days and can also be frozen.

Nutrition per serving

Calories: 326 kcal
Fat: 23 g
Saturated fat: 9 g
Carbohydrates: 22 g
Sugar: 6 g
Fiber: 4 g
Protein: 9 g
Sodium: 743 mg
Cholesterol: 41 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Sautéed corn gets golden spots in bacon fat, then a glossy coating of miso butter, garlic, and green onion. Serve it as a side dish or tuck it into a corn tortilla with a fried egg and avocado.

Bacon, garlic, pepper, miso, butter, sake, and green onion arranged as ingredients. — Ingredients for the miso butter corn.

Fresh corn cut from the cob is preferred; thawed frozen corn works too. For a meal-style serving, pair the corn with a fried egg and avocado in a tortilla.